This page is having a slideshow that uses Javascript. Your browser either doesn't support Javascript or you have it turned off. To see this page as it is meant to appear please use a Javascript enabled browser.

Honey Molasses Whole Wheat Bread

This is the 300th post here and what better way to celebrate than with some good food? The recipe below is one I came up several years ago and regularly make. The proportions listed are customized for my bread making machine, but I have also used this recipe for hand kneaded bread cooked in our oven. I measured my bread maker’s capacity to give you a reference point to see if you will need to alter the amounts for your purposes. If you are kneading by hand and using an oven, then you can just increase the recipe amounts for the number of loaves you want to make. When I have baked this bread in the oven, I have multiplied the recipe by 4 and it turns out fine.

My bread maker insert holds 13 cups of water, filled to the brim. Set yours on a flat counter and measure the capacity the same way. If you are 12 to 14 cups you should be fine. If the capacity of your bread maker differs by more than that, use your math to come up with the amounts you need per loaf. For example if you have a bread maker with 10 cups capacity, then multiply every ingredient in this recipe by .77 to get the amounts you need to avoid exceeding your bread maker capacity. If yours holds 15 cups then multiply by 1.16, and so forth.

Add the ingredients to your bowl or bread maker in the order listed. I use warm water and I cut the butter up into small pieces to make sure it softens and is incorporated well. You can also alter the ratio of honey and molasses to your taste, even eliminating one or the other. Just make sure the total of both is 2/3 cup.

My bread maker has two settings for whole wheat bread, setting 5 and a 20 minute longer setting of 6. I use setting 6 for this recipe. If I am hand kneading and oven baking, I knead, and then let rise in a warm place until doubled. Then I punch down and knead again, letting it rise in the pans or on the baking sheet until doubled and then bake in a 375° oven for about 1 hour. Your time may vary, but the testing method I use for bread is to cook it just until it looks done, then check that the bread sounds hollow when thumped with a knuckle.

hey Will,
I used to have a bread machine but I gave it away. I thought I was eating too much bread and gaining weight as a result. I really liked it because I could make my own whole wheat bread with just the basic ingredients, much like your recipe. I wish I still had my old machine, and I would try out your recipe. Maybe I’ll get a new machine. I love fresh bread, but a loaf would only last a day or two (that was the problem).
~ Steve, aka the fresh-bread-loving trade show guru

Hi Mary – It is technically a 1-1/2 lb loaf, but I have found the weight designation to somewhat misleading. I have a Mr. Coffee Bread Maker and this recipe pretty much fills it when cooked, with a little to spare. So when I make it, probably what results is a 1-3/4 loaf?

I have actually done that. It is fine either way. It is a little less sweet if you cut down a bit, but just be sure to make it moist enough. If you cut out too much though I would think the texture and rise might be impacted.